Percentage Of Total Protein Research Articles

Effect of Gels on Estimating the Chemical and Physical Content of Raw and Boiled Chicken Leg Meat

Background:Meat in general and poultry meat in particular have special nutritional importance due to the characteristics they possess, in addition to the fact that preparation methods and additives are of great importance in determining the nutritional value, which is reflected in the desire of the consumer. Objective: This study was conducted to determine the effect of using carrageenan in the boiling process and its effect on the physicochemical properties of chicken fingers made from chicken leg meat. Materials and Methods: The percentage of total protein was estimated by the Kjeldahl method. were determined by the Soxhlet method using a volatile organic solvent such as hexane. Moisture was determined by drying them in an oven at 105°C until the weight was constant. The ash percentage was estimated by incineration at a temperature of 50-600°C until the weight was stable. Carbohydrates were estimated by constant weight with the rest of the components. The acidity was estimated. Physical tests estimated the separated water by calculating the difference between the weight before and after pressing. The loss in boiling was estimated by calculating before and after boiling the weight difference Results: Adding carrageenan at a rate of 2.5% reduced fat, protein, and moisture and increased the percentage of ash in the samples before the boiled process. If adding carrageenan leads to a decrease in water loss through the boiling process. If it increases the product’s ability to bind water and carrageens, it increases consumers’ acceptance of the final product. Conclusion: The results showed a slight significant increase in the percentage of ash, fat, and salt for the boiled and processed samples after adding carrageenan, and a decrease in the protein and acidity percentage for both the raw and boiled samples.

EXAMINATION OF THE COMPOSITION OF WHEY FROM MIXED CHEESE

In recent years, the ingredients of milk represent a functional food, because their use has a great effect on health. Whey is a byproduct of cheese production, which was previously considered waste. Whey proteins strengthen the immune system by helping the body produce the antioxidant glutathione, which protects against free radicals, pollution, toxins and infections. In this research we examine the composition of whey (minerals: Ca, K, Fe and P, total proteins and albumins) from mixed cheese from the "Ideal Shipka" dairy factory - Bitola. All parameters were determined spectrophotometrically, spectrophotometric, photometric - colorimetric and nephelometric methods were applied to prove the amount of certain components present in the whey composition. From the obtained results we can see that whey has the highest amount of total proteins, it contains 17.6 g/L, from which amount of albumen is 1,99 g/L. Of the minerals, the highest value was obtained for potassium 26,6 mmol/l, followed by calcium 9,47 mmol/l, amount of phosphorus was 9,39 mmol/l, while iron is found in a very small percentage 11,74 µmol/l. From the research we can conclude that whey contains a large percentage of total proteins, and of the minerals potassium. Thus, whey can be used as a dietary supplement for protein and potassium and it is attractive product for both the food and pharmaceutical industries and consumers.

Effect of Milk Sources on Whey Protein and Fractions of Casein

Aim: Milk from Cow, Buffalo and goat was used for the study of isolation and fractionation of casein and whey proteins. Buffalo and goat milk were subjected to physicochemical attribute studies and a detailed protein profile namely total protein, casein fractions α-, β- and κ casein and whey protein were separated by urea fractionation method. The aim of this study was to compare various casein fractions isolated from cows, Buffalo and Goat milk. The method of separating casein into its fractions is based on the solubility of the individual components in urea the solution. The separation of casein fractions was carried out in dissolving molar concentration of urea and the yield of fractions and total protein percentages were calculated. Buffalo and goat milk have comparatively higher total protein and whey protein content as compared to cow milk. Maximum whey proteins found in goat milk (20.58%) whereas cow milk had the lowest whey protein (19.29%). Among casein fractions, α fraction (16.64%) was found maximum in Buffalo milk followed by cow (14.92%) and goat milk (5.42%). The goat milk showed the highest level of β casein (17.81%) whereas, the lowest concentration of β casein was found in cow milk (9.38%). Study Design: A significant contribution to the total milk production of India comes from buffalo milk and goat milk. Despite that, Buffalo milk and goat milk are not being utilized for many products because of difference in composition of different species milk and their inherent problems associated in the production of products. Place and Duration of Study: Karnataka Veterinary Animal and Fisheries Sciences University (KVAFSU), Dairy Science College, Hebbal, Bangalore Karnataka, India Materials: The Goat milk samples were collected from Sinchana Goat and Sheep farm, Marenahalli village (Bengaluru Rural Dist) and Buffalo milk was obtained from Country Delight Pvt. Ltd., J. P. Nagar, Bengaluru, Karnataka. Cow milk used in this investigation was collected from SEDP, Dairy Science College, Hebbal, Bengalore.. All the glassware used was soaked in chromic acid solution, repeatedly washed with water, rinsed with distilled water and dried before use. For microbiological analysis dried test tubes, conical flasks, pipettes were cotton plugged and sterilized in a hot air oven. The chemicals and reagents used in this study were mainly of analytical grade procured from Prince Laboratory Company Pvt. Limited, Bangalore. The protein molecular weight markers used for the electrophoretic study were procured from Bangalore Genei Pvt. Ltd. Methodology: Standard urea fractionation method adopted by Hipp et al was used for isolation and fractionation of caseins. Skim milk was prepared by subjecting whole milk for centrifugation, the skim milk obtained was acidified using 1 % hydrochloric acid at 200 C to obtain casein precipitate. Obtained whole casein was dissolved in 3.3 M urea at pH 7.5 and adjusted to pH 4.6 which precipitates the bulk of α casein and leaving k-caseins into soluble filtrates. Again the supernatant was adjusted to pH 4.9 diluted to 1.0 M urea and warmed to 300 C precipitating the β-caeisn. Further, addition of ammonium sulphate was used to isolate k-casein from the precipitate. Results: The sources of protein had a significant influence on the total casein, casein fractions and whey protein content of different species. The highest quantity of total caseins (34.30g/l) and whey protein (8.87 g/l) were observed in buffalo milk followed by cow (28.52 g/l) and lowest was observed in goat milk (28.45 g/l). Total protein, casein and whey protein contents were greatly affected by the source of milk. Conclusion: The significant effect of source of milk on total protein, casein, its fractions and their yield was observed. highest yield of casein (54.31%) was observed in cow milk than buffalo milk (48.95 %) and lower yield was found in goat milk. Amongst the three species, highest per cent of β casein was noted in goat milk (54.05 %) followed by buffalo (36.03%) and cow milk (34.14%). Recommendation: Rasagulla will be consumed universally by all age groups globally. Thus, the consumption of Rasagulla helps in providing overall nutritional requirements. However, the study has been conducted on a pilot scale. Moreover, commercial production may necessitate huge cost on enzymatic modification of proteins and separation peptides for value addition.

The association between dietary intake of branched-chain amino acids and odds and severity of rheumatoid arthritis.

This case-control study investigated the link between dietary branched-chain amino acids (BCAAs) and the risk and severity of rheumatoid arthritis (RA). We assessed dietary BCAA intake in 95 RA patients and 190 matched controls using a food frequency questionnaire. We also assessed the disease severity using the disease activity score 28 (DAS-28), ESR, VAS, morning stiffness, and tender and swollen joints. Higher BCAA intake, expressed as a percentage of total protein, was significantly associated with increased risk of RA for total BCAAs (OR 2.14, 95% CI 1.53-3.00, P < 0.001), leucine (OR 2.40, 95% CI 1.70-3.38, P < 0.001), isoleucine (OR 2.04, 95% CI 1.46-2.85, P < 0.001), and valine (OR 1.87, 95% CI 1.35-2.59, P < 0.001). These associations remained significant even after adjusting for potential confounders (P < 0.001). However, BCAA intake did not show any significant association with RA severity in either crude or multivariate models (P > 0.05). Our findings suggest that higher dietary BCAA intake may contribute to the development of RA, but further research is needed to confirm these observations and explore the underlying mechanisms.

The effect of the number of mowings and the addition of humic and fulvic acid on the growth and fodder yield of alfalfa variety (Masqawi)

The field experiment was done in Al-Muthanna Governorate. The experiment examined how mowing frequency and humic and fulvic acid affected Masqawi lucerne growth and yield in 2022–2023. Three replicates of the split plot design, namely the randomized complete block design (RCBD), were used.. The experiment had four humic and fulvic acid concentrations: A0, A1, A2, and A3, representing 0, 20, 40, and 60 L ha-1 . There were also four mowings, C0, C1, C2, and C3, representing control, one, two, and three mowings, respectively. The statistical analysis yielded substantial disparities in both acidity levels and fulvic acid concentrations. A3 shown superiority in relation to the wet and dry weight of the cuttings, with values of 12.182 and 2.377 tons ha-1 , respectively. Additionally, A3 had a higher percentage of total protein, measuring at 15.746%. In relation to the quantity of mowings, it is noteworthy that the third mowings, denoted as C3, shown superior performance in terms of the cumulative weight of the mowings, yielding a value of 20.682 tons ha-1. Additionally, C3 exhibited a notable proportion of total protein, measuring at 12.725%.

Effect of a Low-Protein Diet with Different Levels of Amino Acid Mixture in Laying Hens on their Performance and Some Qualitative Characteristics of Eggs

This study was conducted for the period from 1/1/2022 to 1/8/2022 (210 days), to study the effect of replacing the mixture of amino acids (methionine, lysine, and threonine) instead of the protein concentrate in the diets of laying hens that reduced crude protein by (1, 1.5, 2%) in some qualitative characteristics of eggs. In the study, (128) laying hens of the Lohmann Brown type were used, at the age of (21) weeks, preceded by two weeks of preparation for the herd. They were randomly distributed among 8 treatments, with 8 replications for each treatment, as each repetition includes (2) chickens (16 chickens/treatment). And the experimental treatments were as follows: T1 the control (standard diet), T2 (a treatment devoid of the protein concentrate), and the treatments T3, T4, and T5 (in which the percentage of crude protein was reduced by 1% and a mixture of amino acids consisting of methionine, lysine, and threonine was added by 1, 1.5, and 2%, respectively)., and treatments T6, T7, and T8 (in which the percentage of crude protein was reduced by 2% and a mixture of amino acids consisting of methionine, lysine, and threonine was added by 1, 1.5, and 2%, respectively). The results showed that there was a significant (P < 0.05) superiority for the treatments T1, T4, and T8 in yolk weight, yolk diameter, yolk relative weight, and yolk index at the middle of the experiment at the age of (21-32) weeks, while both were significantly superior (P < 0.05) From the coefficients T2, T9, T10 in the yolk weight, yolk height, yolk diameter, and the relative weight of the yolk in the last period of the experiment, The results showed a significant superiority (P < 0.05) for treatments T1, T8, and T10 when calculating the Albumin weight, Albumin height, Albumin diameter, and the relative weight of the egg, Treatments T2 and T3 were significantly (P<0.05) superior when measuring the weight of the eggshell, the relative weight of the eggshell, and the average thickness of the eggshell, compared with most of the experimental treatments. These results indicate that there is a qualitative improvement for some of the studied traits when adding the mixture of amino acids and reducing the percentage of total protein by 1.2% compared to the control group that does not contain amino acids.

Beneficial Effects of Adding a Mixture of Medicinal Herbs to Quail Diet on some Physiological and Biochemical Blood Parameters

This study was conducted in the poultry field of the Department of Animal production / College of Agriculture / University of Al-Qadisiyah to know the effect of using a mixture of herbs (licorice, thyme, turmeric and red pepper) on some physiological and biochemical characteristics of quail. 120 quail were used in this study. Which were randomly distributed in four treatments (2 replicates for each treatment, 15 birds for each replicate). The mixture of herbs was added to the diet in equal proportions and with different concentrations.(T1) A mixture of medicinal herbs was used at 2% of the ration (T2) A mixture of medicinal herbs was used at 4% of the ration (T3) A mixture of medicinal herbs was used at 6% of the ration (CONTROL), The mixture of medicinal herbs was used with a percentage of 0% of the feed. Feed and water were provided freely to the birds throughout the experiment period.The effect of a mixture of herbs (licorice, thyme, turmeric and red pepper) on some physiological characteristics such as the number of red cells (RBC) and white blood cells (WBC), types of white blood cells, the packed cell volume (PCV), hemoglobin concentration (Hb) and biochemical traits such as glucose, total protein and cholesterol concentration was studied. The results indicated that there were no significant differences between the experimental treatments (medical herbal mixture) compared with the control treatment in both eosinophil and basophil white blood cells, as well as the percentage of total protein. A significant increase (p<0.05) in (red blood cell count(RBC), packed cell volume (PCV), hemoglobin percentage(Hb), white blood cell count(WBC), and white lymphocyte count, in the experimental treatments (medical herbal mixture) compared with the control treatment. There was a significant decrease in both glucose and cholesterol concentration in the experimental treatments (medical herbal mixture) compared with the control treatment. From this study we conclude that the use of the medical herbal mixture led to the improvement of some of the studied traits.

Dietary amino acids and risk of stroke subtypes: a prospective analysis of 356,000 participants in seven European countries

PurposePreviously reported associations of protein-rich foods with stroke subtypes have prompted interest in the assessment of individual amino acids. We examined the associations of dietary amino acids with risks of ischaemic and haemorrhagic stroke in the EPIC study.MethodsWe analysed data from 356,142 participants from seven European countries. Dietary intakes of 19 individual amino acids were assessed using validated country-specific dietary questionnaires, calibrated using additional 24-h dietary recalls. Multivariable-adjusted Cox regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) of ischaemic and haemorrhagic stroke in relation to the intake of each amino acid. The role of blood pressure as a potential mechanism was assessed in 267,642 (75%) participants.ResultsAfter a median follow-up of 12.9 years, 4295 participants had an ischaemic stroke and 1375 participants had a haemorrhagic stroke. After correction for multiple testing, a higher intake of proline (as a percent of total protein) was associated with a 12% lower risk of ischaemic stroke (HR per 1 SD higher intake 0.88; 95% CI 0.82, 0.94). The association persisted after mutual adjustment for all other amino acids, systolic and diastolic blood pressure. The inverse associations of isoleucine, leucine, valine, phenylalanine, threonine, tryptophan, glutamic acid, serine and tyrosine with ischaemic stroke were each attenuated with adjustment for proline intake. For haemorrhagic stroke, no statistically significant associations were observed in the continuous analyses after correcting for multiple testing.ConclusionHigher proline intake may be associated with a lower risk of ischaemic stroke, independent of other dietary amino acids and blood pressure.

A comparative study on the effect of the, local hawthorn leaf powder, with the mixture of liquid enhancers (Garlimmune) on the physiological characteristics of the blood of broiler chickens

This study was conducted in the Poultry Farm for KYSAR Company in Erbil City and aimed to determine the effect, adding of the single Powder of Hawthorn tree leafs PHTL with or without adding mixed Garlimmune liquid to Obtain the Synergism effect upon physiological blood parameters for ROSS-308 broiler. In this experiment randomly distributed 144 unsexed one-day age broilers to 6 treatments with three replicates for each. The system of feeding was ad libitum and the drinking water was available and the average live weight of the chicks was 40 gm. The nutritional treatments were as follow. T1, basal diet (Control I diet), T2: basal diet with 0.025 % of PHTL, T3: basal diet with 0.50% of PHTL, T4: basal diet and the drinking water contained liquid Garlimmune as 0.50ml per100 liter. T5: basal diet with 0.25% of PHTL and the drinking Wart Contained liquid Garlimmune as 0.50ml per N100 water, T6: The basal diet with 0.50% of PHTL and drinking water contained liquid Garlimmune as 0.50ml per 100 drinking water. The Statistical analysis for the serum bio chemical parameters obtained significantly (P ≤0.05) depression of the cholesterol and Triglycerides for the 2,3,4,5, and 6th treatments serum by comparing with control group birds the Serum by comparing with control group birds. The serum total protein percentage for the 3rd treatment was significantly (P ≤0.05) bigger than another treatments and average for the same parameter for the serum of control group birds was less from all treatments, while the low density lipoproteins for the serum of 6th treatment birds were significantly (P ≤0.05) less than control treatment birds. There was no significantly difference between the serum cef the all treatments birds for the values of albumin and globulin.

Effect of fermented soybean meal with probiotic and beta-glucan on some physiological and microbial traits of broiler chickens

The study aimed to investigate the effect of fermented soybean meal with probiotic and beta-glucan on some physiological and microbial traits of broiler chickens. The study was conducted from 12/2/2022 to 2/5/2022, at the animal field of the College of Agriculture, University of Basrah. This study included the manufacture of a device for fermenting soybean meal to raise its nutritional value by fermenting it, with probiotics or with beta-glucan. A total of 225 unsexed chicks, one day old, 40 gm broiler chickens Ross308 were used, they were prepared from one of the private hatcheries in Basra Governorate. The chicks were distributed randomly to five treatments, with three replicates (15 chicks per replicate), according to the Complete Random Design (CRD), the treatments were as follows; T0: Control treatment (basal diet), T1: added soybean meal with the addition of 0.5g/kg probiotics (without fermentation) to the basal diet. T2: added soybean meal with the addition of 0.5 g / kg+ 0.2% betaglucan (without fermentation) to the basal diet. T3: added fermented soybean meal with probiotic 0.5g/kg to the basal diet. T4: added fermented soybean meal 0.5g/kg+ 0.2% betaglucan to the basal diet. The results showed a significant increase in the percentage of total protein, albumin, globulin, and the number of lactobacillus bacteria, with a decrease in coliform bacteria of the fermented treatment and fortified with probiotic and beta-glucan compared to the control and non-fermented treatment.

Alternations in Physiological and Phytochemical Parameters of German Chamomile (Matricaria chamomilla L.) Varieties in Response to Amino Acid Fertilizer and Plasma Activated-Water Treatments

Plasma-activated water (PAW) is an emerging and promising green technology in agriculture in recent years. This study aimed to examine the influence of the spraying of PAW and amino acid fertilizer concentrations on German chamomile varieties’ physiological, biochemical, and phytochemical characteristics under field conditions. Method: The experiment was performed during 2020–2021 as a factorial using a randomized complete block design with three replications in an arid and semi-arid region east of the Persian Gulf. The factors contained five fertilizer levels (0 (control), 1, 2, 3 mL L−1 amino acid and PAW) and three German chamomile cultivars Bona, Bodegold, and Lianka). Physiological, biochemical, and phytochemical traits such as plant height, fresh and dried flower weight, chlorophyll a, b, carotenoids, CHN elements: N ratio, total protein, amino acid profile, essential oil yield, apigenin content, and major secondary metabolites were examined. Results: The ANOVA indicated that the impact of the cultivar and fertilizer was significant on all physiological, biochemical, and phytochemical studied parameters. The amino acid fertilizer and PAW enhanced physiological features, hydrogen, C: N ratio, essential oil yield, apigenin content, and main phytochemical compositions like chamazulene, and α-bisabolol, but it had no incremental effect on the carbon, nitrogen, and total protein percentage. Conclusion: Findings revealed that applying foliar amino acid fertilizer and PAW treatments improves physiological, biochemical, and phytochemical parameters in German chamomile cultivars under field conditions.

Production of proinflammatory cytokines by expressing Newcastle disease vaccine candidates in corn

The efficacy of a plant-based edible vaccine produced in maize by expression of F and HN immunogenic proteins under a seed-specific promoter against Newcastle disease virus (NDV) genotype VII was assessed using cytokine-mediated cellular immune responses in chickens. Using real-time PCR, the mRNA expression of transgenic maize plants was compared to non-transgenic control plants on a relative basis. F and HN genes mRNA expression was found to be 20 and 60 times higher in corn seeds than in leaves, respectively. In maize seeds, 35 µg ml−1 of F protein, or 0.6 percent of total protein, and 41 µg ml−1 of HN protein, or 0.85 percent of total protein, were found using ELISA. The boost in cell-mediated immune response was evaluated in chickens fed with transgenic corn seeds in comparison with control groups. The qPCR analysis showed an increase in the expression of IL-1 (Interleukin-1), IL-2 (Interleukin-2), IL-6 (Interleukin-6), IL-8 (Interleukin-8), IL-10 (Interleukin-10), IL-15 (interleukin-15), Interferon-α, Interferon-β, Interferon-γ, and CCL3 when evaluated at 0, 7th, 14th, 21st, 28th and 35th day in chickens receiving transgenic diet as compared to group 1 receiving non-transgenic diet. The increase in cytokines production was comparable with group 3 immunized with conventional market vaccine. Furthermore, anti-NDV antibodies were also found in the serum of chickens given maize containing immunogenic proteins, but not in the serum of chickens given a regular normal diet, illustrating the antibodies’ specificity produced after feeding. The results demonstrate that transgenic maize consumed orally strongly stimulates the expression of cytokine genes related to cell-mediated immunity, just like commercial vaccines. These results further suggest that these cytokines may be important in initiating cellular immune responses in response to NDV infection.

Protein adsorption and separation with monomodal and multimodal anion exchange chromatography resins. Part II. Mechanisms of protein aggregation on the chromatographic surface

AbstractBACKGROUNDProteins on chromatographic surfaces can undergo conformational changes, leading to aggregate formation. Such effects have been reported previously for hydrophobic interaction and cation exchange chromatography. In Part I of this work, we examined protein adsorption behavior on monomodal (Nuvia HP‐Q) and multimodal anion exchangers (Nuvia aPrime and Capto Adhere), observing that aggregates are also formed on these multimodal resins. In this work we examine the underlying mechanisms and the conditions that affect aggregate formation.RESULTSIncubating the multimodal anion exchangers with pure bovine serum albumin monomer at low ionic strength results in the formation of dimer and higher‐order oligomers (up to hexamers) to an extent that depends on the incubation time. The percentage of total protein initially bound that is desorbed decreased from &gt;85% with a 5 min incubation to &lt;40% with 24 h incubation at pH 7.0, indicating that additional irreversibly bound species are formed on the resin surface. Load buffers leading to stronger binding (higher pH and/or lower salt) and higher temperatures (32 °C) result in more extensive aggregation. Minimal aggregation occurs, instead, for Nuvia HP‐Q.CONCLUSIONBSA oligomers are formed directly on the surface of the multimodal resins studied and are eluted as discrete species at increasing salt concentrations. Aggregate formation is promoted by the ligand hydrophobicity and affects the separation of monomer–dimer mixtures by frontal chromatography, as the ability of the dimer in the feed to displace the adsorbed protein is impaired by gradual conversion of the monomer to stronger bound species. © 2022 The Authors. Journal of Chemical Technology and Biotechnology published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry (SCI).

Production of scaffold-free cell-based meat using cell sheet technology

In the production of cell-based meat, it is desirable to reduce animal-derived materials as much as possible to meet the challenges of sustainability. Here, we demonstrate the “cell sheet-based meat”: scaffold-free cell-based meat using cell sheet technology and characterize its texture and nutrients. Bovine myoblast cell sheets were prepared using temperature-responsive culture dishes (TRCDs) and 10 stacked cell sheets to fabricate three-dimensional tissue of 1.3–2.7 mm thickness. Hardness was increased by incubation on the TRCD and was further increased by boiling as is characteristic of natural meat. The wet weight percentage of total protein in the cell sheet was about half that of beef. In this method, large-sized items of cell sheet-based meat were also created by simply scaling up the TRCD. This method promises an environment-friendly food product.

Relationship Between Animal Protein Intake and Meeting Recommendations for Protein Intake Among U.S. Adults, What We Eat in America, NHANES 2015–2018

ObjectivesTo describe protein intake and percentage of adults who met protein recommendations by level of animal: plant protein intake. MethodsUsual protein intake was estimated using two days of dietary intake data from adults 19+ years (N = 9707) in What We Eat in America (WWEIA), NHANES 2015–2018. Those who did not have height and weight data were excluded, as well as pregnant and lactating women. Proportions of protein from animal and plant sources were estimated for each food in the Food and Nutrient Database for Dietary Studies 2015–2018, then applied to the dietary intakes to determine the population intake of protein from animal and plant sources. Adults were classified by quintile (Q) of animal: plant protein intake by age and sex to determine the percentages who met or exceeded their Dietary Reference Intake (DRI) for protein (grams/kilogram body weight). Mean protein intakes and percentages who met their DRIs for each quintile were compared using t-tests. Results were considered significant at P < 0.001. ResultsThe percentages of total protein from animal sources for each quintile were Q1: < 42.6; Q2: 42.6 - < 59.5; Q3: 59.5 - < 68.6; Q4: 68.9 - < 78.1; Q5: ≥78.1. Mean (SE) protein intakes (grams) were Q1: 61 (1.7); Q2: 75 (1.5); Q3: 86 (1.3); Q4: 99 (1.7); Q5: 110 (2.2); mean intakes of all quintiles differed significantly from each other(P < 0.001). Percentages meeting or above their DRIs for protein intake were Q1: 83 (4.2); Q2: 95 (1.1); Q3: 99 (0.6); Q4: 100 (0.4); and Q5: 99 (0.3). Percentage meeting DRIs for protein in Q1 was significantly lower than Q3, Q4, and Q5. The percentage meeting DRIs in Q5 was significantly higher than Q1 and Q2 (P < 0.001); Q3, Q4 and Q5 did not differ from each other. ConclusionsHigher levels of animal protein intake were associated with a greater likelihood of adults meeting recommendations for protein intake. Evaluating food choices of those who met protein recommendations with lower animal protein intake may inform nutrition education about how protein recommendations for protein intake can be met when including more plant sources in the diet. Funding SourcesARS-USDA.

Biochemical Evaluation of Agaricus and Pleurotus Strains in Batch Cultures for Production Optimization of Valuable Metabolites

The production of various biochemical compounds such as proteins, glucans and glucanases, from the mycelium of four strains of Basidiomycetes species, Agaricus bisporus, Agaricus subrufescens, Pleurotus eryngii and Pleurotus ostreatus, during batch culture in shaking flasks, was studied. Fungi were cultured for 26 days in defined media with glucose as carbon source and were primarily evaluated for their ability to consume glucose and produce mycelial mass and intracellular polysaccharides (IPS). Results showed that on the 26th day of cultivation, P. ostreatus produced the maximum biomass (16.75 g/L), whereas P. eryngii showed the maximum IPS concentration (3.82 g/L). All strains presented a similar pattern in total protein production, with A. bisporus having the highest percentage of total proteins (36%, w/w). The calculated correlation coefficients among ribonucleic acid (RNA) vs. biomass (0.97) and RNA vs. protein (0.97) indicated a very strong relation between RNA and biomass/protein synthesis. The studied strains exhibited an increase in total glucan and glucanase (β-1,6) production during cultivation, with A. bisporus reaching the highest glucan percentage (8%, w/w) and glucanase activity (12.7 units/g biomass). Subsequently, processed analytical data were used in contour-graph analysis for data extrapolation to optimize future continuous culture.

Production and bromatological analysis of the oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P.Kumm.) grown with cocoa, banana, coconut and African palm husk substrates

Oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P.Kumm. (1871) is a rich food source. It is cultivated on compost and plant waste material. Choosing adequate substrate is essential for oyster production as the substrate can change oyster production in terms of mass and metabolite composition. The different medium substrates for oyster production including T1 (PDA, potato-dextrose-agar), T2 (CCA: PDA + Cocoa Shell), T3 (APR: PDA + African Palm Rachis), T4 (BP: PDA + Banana Peel), T5 (CCO: PDA + Coconut Peel) were used. Based on mycelial diameter, CCO treatment was the best treatment with growth measures of 66.83 mm at 168 hours. CCA treatment with 164.13 g kg-1 yield had the highest production that was significantly different from other treatments. For APR treatment, trace production was observed. The bromatological analysis determined that the highest levels of crude total protein were obtained in CCO treatment (30.08 %) while CCA treatment exceeded significantly dry matter (94.05 %), ethereal extract (6.52 %), crude fiber (12.34 %), non-nitrogen matter (56.15 %) and titratable acidity (3.32 %). The substrates with more lignocellulosic compounds like banana and coconut residues are better for producing oyster with a higher percentage of total protein, while substrates that retain moisture like cocoa residues lead to an excellent production. It is recommended to keep fibrous residues moist constantly when they are used in oyster production because of their low absorbent capacity as they quickly lose moisture.

Quantification of Soy-Derived Ingredients in Model Bread and Frankfurter Matrices with an Optimized Liquid Chromatography–Tandem Mass Spectrometry External Standard Calibration Workflow

The detection and quantification of soy protein is important for food allergen management and identifying the presence of undeclared soy proteins. Heat processing and matrix interactions can affect the accuracy of allergen detection methods. The sensitivity of enzyme-linked immunosorbent assay methods can be compromised if protein epitopes are modified during processing. Therefore, a mass spectrometry (MS)-based method was evaluated for the recovery of total soy protein in incurred matrices. MS-based quantification of total soy protein was assessed by using a combination of external and internal standards. The reproducibility of the standard curves was investigated by comparing within-day and among-day variation. Incurred samples were prepared using bread and frankfurters as model food matrices. Several soy-derived ingredients were used to prepare the matrices with varying levels of soy protein (1, 10, 50, or 100 ppm of total soy protein). A pooled standard curve was used to estimate the total soy protein concentration of the incurred food matrices and the percent total protein recovery. The variation of replicate standard curves between days and among all days was not significant. The differences in slopes obtained from replicate standards run on different days were minimal. The most influential factor on the quantitative protein recovery in incurred samples was the effect of the physical matrix structure on protein extraction. The lowest percent protein recoveries, less than 50%, were calculated for uncooked matrices. The cooked matrices had percentage recoveries between 50 and 150% for all total soy protein levels. Other factors, such as type of ingredient, were determined to be not as impactful on recovery. The MS method described in this study was able to provide sensitive detection and accurate quantification of total soy protein from various soy-derived ingredients present in processed food matrices.

The effect of ethanol on some hematological parameters of the australian red claw crayfish (Cherax quadricarinatus)

Purpose:to study the effect of ethanol on the parameters of THC, the percentage of granulocytes and total protein in the hemolymph of the Red claw crayfish (Cherax quadricarinatus).Materials and methods.The object of this experiment was 26 males of the Australian red-clawed crayfish (Cherax quadricarinatus) weighing from 23 to 83 g. The individuals were evenly divided into two experimental groups - with an injection of ethanol and a control group without an injection of 13 crayfish for each group. The injection dose was 2515 mg per 100 g of body weight. A day after the introduction of ethanol, hemolymph was taken with a syringe from the ventral sinus, the syringe was pre-washed with a 4% EDTA-Na2 solution. Three parameters were determined: the total hemocyte count (THC), percent granulocytes and percent total protein content. Counting of hemocytes and determination of granulocytes were performed in a Goryaev chamber under a light microscope. The total protein was determined by the refractometric method.Results.Differences in THC and total protein between the groups were statistically unreliable (p&gt;0,05). THC in the experimental group is 36% more than in the control group. The total protein after the introduction of ethanol actually increased by 0,7%, and relatively by 14%. There were statistically different indicators of the proportion of granulocytes (p&lt;0,05) - the average value of 33,1% in the experimental group versus 24,5% in the control group. A reliable (p&lt;0,05) strong feedback was revealed between the total protein and the mass of individuals in both experimental groups, while in the experimental group there is a visible shift in the values of dependent hemolymph indicators towards an increase in smaller individuals.Conclusion.A single injection of ethyl alcohol with a dosage of 2515 mg per 100 g of body weight into the hemolymph of C. quadricarinatus does not cause significant changes in the THC and total protein after 24 hours. At the same time, the proportion of granulocytes actually increases by 9%, relative to 37%. This may indicate that granulocytes are involved in the formation of cancer defense mechanisms when exposed to toxic substances. The effect of different dosages of ethanol injections and the duration of its effect on hematological parameters requires additional consideration. It is necessary to investigate its effect on other indicators, such as the pH and buffer capacity of the hemolymph, the concentration of hemocyanin, glucose, lactates and calcium.

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate.

Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2–9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.